gluten free dairy free dirt cups
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 4-6
INGREDIENTS
- 3/4 cup cane sugar
- 1/3 cup cocoa powder
- 3 tablespoons cornstarch or tapioca starch
- dash sea salt
- 13.5-ounce can full-fat coconut milk
- 3/4 cup lite coconut milk or unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 10-12 gluten free chocolate sandwich cookies, crushed*
- organic dye-free gummy worms
INSTRUCTIONS
- To make chocolate pudding, whisk together sugar, cocoa powder, cornstarch and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
- Remove pudding from heat and stir in vanilla.
- Pour pudding through fine mesh sieve to remove any lumps. Divide pudding into individual serving dishes.
- Cover pudding with plastic wrap, with plastic wrap touching top to prevent a film. Place puddings in refrigerator to cool completely, 2-3 hours.
- Once chilled, top pudding with crushed cookie crumbs and gummy worms. Store in refrigerator until ready to serve.
NOTES
*I used a high-powered blender to crush the cookies, but you could also use a food processor or crush in a ziplock bag.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/05/gluten-free-dairy-free-dirt-cups.html